Category:
Introduction

On Protein

Of course any real discussion of nutrition is far beyond the scope of this volume, but we can casually touch on a few points, I hope, without overstepping the bounds of propriety.

No one part of a common-sense ideology of nutrition is any good without the rest, so try to take a multiplex view of what’s going on. It’s your body!

Proteins are of course vital to life, and there are a number of the component amino acids that we cannot manufacture internally. All are available from vegetable sources. Almost all plants contains some proteins, but to a greatly varying degree.

Although it has been popular for years to 'combine' various foods in dishes so that their amino acid balances are more or less complimentary, modern nutritionists seem to be less worried in this regard, and only suggest that you eat a variety of foods every day.

It should be no surprise to anyone that the mind can easily deceive itself as far as food intake is concerned. Take a little extra time to work out with some precision your average intake of proteins, as they are essential to health. Still, any excess, above the quantity that you would need for use in construction of hormones, tissues and the like, are burned by the body for their caloric value like any other food. And, unfortunately, a very great deal (relatively) of calcium is used up by the kidneys in the excretion of excess nitrates associated with these proteinaceous substances. The ideal is to avoid extremes.

The major sources for amino acids essential to us are the beans peas and pulses, on the one hand, and the fleshy leaves of the cabbages and other brassicas on the other. The grains contain proteinaceous materials as well, but to a lesser extent, especially when measured against their caloric worth as carbohydrate providers.

Table of Contents

More Intro:

On Frugality | On Cookery | On the Board | Batterie de Cuisine | Keeping it Fresh | Keeping it Dried | On Nightshades | On Water | Arthritis in the Kitchen |